Spicy Oven Baked River Cobbler

Ingredients:
Smoked River Cobbler
1 fresh chilli, finely chopped
1 garlic clove, finely chopped
Juice of 1 lime
1 tsp, chopped coriander
1 tsp fresh ginger, finely diced
1 tsp Soy sauce
1 tsp five spice
Generous glug of olive oil

1 onion
Spinach
1 Red/Orange pepper
Cous cous/rice
Smoked paprika
Knob of butter 

Instructions:

For the fish
Gently fry olive oil, ginger, chilli, soy sauce, lime juice and give spice for 5 minutes until cooked. Remove from heat.

Using tin foil create individual boats for your River Cobbler fillets. Poor the olive oil mixture over the fillets, add some coriander, season with pepper and wrap the foil so the fish is sealed. Place on a baking tray.

For the couscous
Using the same frying pan cook the onion, pepper and courgette until lightly browned. Add the knob of butter and smoked paprika. Cook the cous cous or rice accordingly (refer to the cous cous packet for instructions)
Put the fish into the oven at 190C and bake for 10-20 minutes until cooked. Stir the onions and pepper into the cous cous once it has absorbed all the water.

Unwrap the fish, being careful not to spill the juices, pour them over the cous cous on the plate and place the fish ontop. Add a dollop of soured cream and a sprig of coriander and enjoy.

Taken from Jamie Oliver Members Recipes